The Simple Plate: Uff-Da Organics

This week we're joined at the table by Cole Grotting of the UMD Land Lab where we discuss the importance of agricultural education and food miles.

The Simple Plate is supported by The Whole Foods Co-op of Duluth.

For our premiere episode, we sat down with Jillian Forte, executive chef of At Sara’s Table Chester Creek Cafe. We dove into the importance of locally sourcing your ingredients, for moral and flavorful reasons, and a mysterious dish that both of us found compelling and delicious. 

Take a stab at the recipe below after you listen and learn about the mystical okonomiyaki. 

Okonomiyaki

  (This episode originally aired 11/12/19)

This week, we sat down with Jake Williams and Brigid Reina of Superior Greens, a microgreens company in Ashland, Wisconsin. Microgreens contain up to 40-times the nutritional value of their mature counterparts which makes for concentrated deliciousness. They can be spicy or they can be sweet and buttery, and every flavor in between. On eggs or on cupcakes, microgreens are a healthy and decadent food source. Jake and Brigid shared a recipe for a microgreen dish, check it out below.

Today we're joined Shane Dickey of Superior Small Batch a vegan food producer located in the Twin Ports. 

Over the years, Shane has developed a recipe for flavor-packed, meat free, burgers and sausages, amongst other vegan foods.